Michelin Guide Adds 21 New Restaurants To New York City Recommendations

Restaurants range from revamped Korean BBQ to celebrity chef newcomers to a taco spot and more.

Here’s the complete list of additions with Michelin inspector notes from each restaurant.

Antoya

With ties to Seoul’s long-established Samwon Garden, founded in 1976, this Midtown hangout now operates under a different name. Nevertheless, it continues to deliver a reliable roster of barbecue hits.

Archie's Table & Tap

City Island is lauded for its fresh seafood, breezy style and classic New England vibe. Amidst this scene, discover Archie's — a small space that’s simply decorated but ultra warm and inviting.

Carne Mare

High-quality steaks are seasoned and cooked deftly at restaurateur Andrew Carmellini’s Italian chophouse, located at Pier 17 in the South Street Seaport.

Casa Dani

Big groups like to swing for the pricey paella, but we suggest building a meal around a wide range of small dishes, starting with any one of the fantastic preparations of tuna.

Chick Chick

This delightful operation arrives courtesy of Chef Jun Park. Asian cooking with Korean leanings is what this team does best, like the piping-hot fried chicken.

Chutney Masala

A flavor-rich carte from Chef/co-owner Navjot Arora features local, organic produce in such complex, boldly spiced dishes as bhindi masala.

Ci Siamo

Everything one comes to expect — and enjoy — from restaurateur Danny Meyer; Chef Hillary Sterling’s food is equally inviting with generously rich pastas and hearty proteins designed for sharing.

The Commerce Inn

The venerated team of Rita Sodi and Jody Williams serve-up early American cuisine — imagine oysters raw, fried or pickled; rarebit; and hearty chowders.

Dagon

The menu is a clear and nuanced expression of Middle Eastern flavors bolstered by well-dressed salads and fresh-baked bread.

Dhamaka

This rousing Indian restaurant in Essex Market is refreshingly unapologetic with its complex spices, fierce heat levels and inspired preparations.

Dumpling Lab

The name tips off what they do very well, but dumplings (even really delicious ones) are only half the story. The menu also leans into seafood and Chinese-style tapas.

Falansai

Ambitious dishes with classic inspiration are the order of the day from Chef Eric Tran with winners like confit duck neck, rice paper hand rolls and house-made pork-lemongrass sausages.

Fradei

The kitchen team offers a single, concise tasting menu that is seasonally driven, and ergo, changes with remarkable frequency.

Le Pavillon

Chef Daniel Boulud’s kitchen team skillfully prepares a contemporary, globally inflected carte dominated by seafood and vegetable-focused items.

Mena

Chef Victoria Blamey, aided by a small but talented team, impresses diners with a range of unique cuisine that brims with personality.

Mari

Mari, which means “roll” in Korean, is Hell’s Kitchen’s latest destination from the talented Sungchul Shim.

Noz 17

This downtown sibling of the impressive two-room Upper East original exhibits focus and clarity. Chef Junichi Matsuzaki is highly skilled and talented.

Reserve by Amor y Amargo

For a fine drinking experience paired with food rather than the other way around, stop at this speakeasy, nestled within Amor y Amargo.

SAGA

Chef James Kent along with his talented team presents diners with compositions that embrace luxury, seasonality and urbane inspiration, in a dramatic setting.

Soda Club

On the menu, house-made pastas are a focus. There are also natural wines to accompany the seasonal, deftly executed vegan dishes.

Tacos Güey

The menu is a veritable sensory thrill via ingredient combos that are seemingly familiar yet deliciously creative like tuna crudo with avocado crema.